EP1836900A1 - Sweets based on halvah with chocolate coating - Google Patents

Sweets based on halvah with chocolate coating Download PDF

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Publication number
EP1836900A1
EP1836900A1 EP07386007A EP07386007A EP1836900A1 EP 1836900 A1 EP1836900 A1 EP 1836900A1 EP 07386007 A EP07386007 A EP 07386007A EP 07386007 A EP07386007 A EP 07386007A EP 1836900 A1 EP1836900 A1 EP 1836900A1
Authority
EP
European Patent Office
Prior art keywords
halva
chocolate
confectionery
pieces
vegetable oils
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP07386007A
Other languages
German (de)
French (fr)
Inventor
Alexopoulos Dimitrios
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP1836900A1 publication Critical patent/EP1836900A1/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used

Definitions

  • the invention refers to confectionery based on Farsalon halva which is topped with dried nuts, Why fruit in syrup, traditional. products, sesame, desiccated coconut, jams, confectionery creams. This is all covered with milk cooking chocolate, diabetic chocolate mixed with milk chocolate, diabetic, white and dark chocolate. Level of previous technique and assessment of it.
  • the advantages of our invention is that Farsalon halva can be cut into small pieces which are covered with dried nuts, Sale fruit in syrup, traditional products, sesame, desiccated coconut, jams and confectioner's cream. All this is covered in chocolate and kept unchanged in the fridge.
  • the preparation method of the confectionery is as follows: Halva is made with following ingredients: boiled water, sugar, citric acid, comflour, (with or without almonds) and the cooking process begins, adding sheep or goat butter, or vegetable oils, with cinnamon for fasting or butter. With vegetable oils. Once the halva is cooked it is cut into small pieces which are the basis of the confectionery.

Abstract

Confectionery based on halva (1) consisting of water, sugar, citric acid, comflour, (with or without almonds), sheep or goat butter, or vegetable oils with cinnamon for fasting or butter with vegetable oils. It is characterized by the fact that the halva is cut into small pieces which are covered with a layer (3) of white or dark cooking
Chocolate, or milk chocolate.

Description

    The technical field to which the invention refers.
  • The invention refers to confectionery based on Farsalon halva which is topped
    with dried nuts, glace fruit in syrup, traditional.
    products, sesame, desiccated coconut, jams, confectionery creams. This is all covered with milk cooking chocolate, diabetic chocolate mixed with milk chocolate, diabetic, white and dark chocolate.
    Level of previous technique and assessment of it.
    • Advantages of the invention
  • Farsalon halva is well known up until today. It is sold loose at room temperature in cake boxes in confectioners, in supermarkets and trade in large 12kgs baking pans.
  • The advantages of our invention is that Farsalon halva can be cut into small pieces which are covered with dried nuts, glace fruit in syrup, traditional products, sesame, desiccated coconut, jams and confectioner's cream. All this is covered in chocolate and kept unchanged in the fridge.
    The preparation method of the confectionery is as follows: Halva is made with following ingredients: boiled water, sugar, citric acid, comflour, (with or without almonds) and the cooking process begins, adding sheep or goat butter, or vegetable oils, with cinnamon for fasting or butter. With vegetable oils. Once the halva is cooked it is cut into small pieces which are the basis of the confectionery.
  • It is topped with dried nuts, glace fruit in syrup, sesame, desiccated coconut, jams, confectionery creams. The product is then covered in dark or white chocolate and the confectionery is made into chocolate-size pieces or individual dessert-size pieces, like the individual cakes server separately or by the kilo
    • 1. HALVAS
    • 2. CONFECTIONERY CREAMS-TRADITIONAL PRODUCTS-DRIED NUTS-FRUIT
    • 3. CHOCOLATE

Claims (6)

  1. Confectionery based on halva consisting of water, sugar, citric, acid, corn-flour, (with or without almonds.), sheep or goat butter, or vegetable oils with cinnamon for fasting or butter with vegetable oils. It is characterized by the fact that the halva is cut into small pieces which are covered with a layer of white or dark cooking chocolate, or milk chocolate.
  2. Confectionery based on halva as in claim 1 in which pieces of dried nuts such as almonds, hazel nuts, pistachio nuts etc. are placed between the pieces of halva and the covering layer of chocolate.
  3. Confectionery based on halva as in claim 1 in which glace fruit in syrup such as plum, orange, fig etc. are placed between the pieces of halva and the covering layer of chocolate.
  4. Confectionery based on halva as in claim 1 in which pieces of traditional products such as mastic from Chios, vanillia, Turkish delight, sesame bar, nougat etc. are placed between the pieces of halva and the covering layer of chocolate.
  5. Confectionery based on halva as in claim 1 in which different confectionery creams is placed between the pieces of halva and the covering layer of chocolate.
  6. The production method of the confectionery in Claim 1 involves the following stages: The water is boiled with sugar, citric acid, corn-flour,(with or without almonds) and the cooking process begins, adding sheep or goat butter, or vegetable oils with cinnamon for fasting or butter with vegetable oils .Once the halva is cooked it is left to cool for a day, then cut it into small pieces which is the base of the confectionery. It is topped with dried nuts, glace fruit in syrup, sesame, desiccated coconut, jams, confectionery creams. The product is then covered in dark or white chocolate and the confectionery is made in chocolate-size pieces or individual dessert-size pieces, like the individual cakes served separately or by the kilo.
EP07386007A 2006-03-20 2007-03-14 Sweets based on halvah with chocolate coating Withdrawn EP1836900A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GR20060100172A GR1005605B (en) 2006-03-20 2006-03-20 Chocolate-coated halva-based sweets

Publications (1)

Publication Number Publication Date
EP1836900A1 true EP1836900A1 (en) 2007-09-26

Family

ID=38255756

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07386007A Withdrawn EP1836900A1 (en) 2006-03-20 2007-03-14 Sweets based on halvah with chocolate coating

Country Status (2)

Country Link
EP (1) EP1836900A1 (en)
GR (1) GR1005605B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR20170100086A (en) * 2017-02-21 2018-10-31 Δημητριος Νικολαου Αλεξοπουλος Farsala halva rolled with pastry sheet

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2041641C1 (en) * 1994-03-04 1995-08-20 Акционерное общество закрытого типа "Рот-Фронт" Process for manufacture of halva and glazed chocolate
RU2164756C1 (en) * 2000-09-13 2001-04-10 Татаринова Анастасия Витальевна Sugary confectionery product

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2041641C1 (en) * 1994-03-04 1995-08-20 Акционерное общество закрытого типа "Рот-Фронт" Process for manufacture of halva and glazed chocolate
RU2164756C1 (en) * 2000-09-13 2001-04-10 Татаринова Анастасия Витальевна Sugary confectionery product

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; SOBOLEVA M I ET AL: "Chemical composition and possibilities of storing sesame halva.", Database accession no. 73-2-05-l0389 *
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; SOBOLEVA M I ET AL: "Protective properties of chocolate coating.", Database accession no. 79-3-01-k0006 *
NEW ZEALAND FOOD SAFETY AUTHORITY: "Al-Rabih brand halva may cause illness", NZFSA MEDIA RELEASES, 12 September 2003 (2003-09-12), Wellington, NZ, XP002443926 *
SOBOLEVA M I; CHIZHIKOVA O G: "Zaschitnye Svoystva Shokoladnoy Glazury", KHLEBOPEKARNAYA I KONDITERSKAYA PROMYSHLENNOST' 1978 MOSKOVSKII ORDENA TRUDOVOGO KRASNOGO ZNAMENI INST. NARODNOGO KHOZYAISTVA IM. G. V. PLEKHANOVA, 1978, Moscow, pages 38 - 40, XP008081610 *
SOBOLEVA M I; LYUBIMOVA L P: "Khimicheski Sostav i Sokhrannost' Takhinnoy Khalvy", KHLEBOPEKARNAYA I KONDITERSKAYA PROMYSHLENNOST' 1972 MOSKOVSKII INST. NARODNOGO KHOZYAISTVA IM. PLEKHANOVA, vol. 16, no. 7, 1972, Moscow, pages 19 - 21, XP008081609 *

Also Published As

Publication number Publication date
GR1005605B (en) 2007-07-25

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